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Lamb Pho
A Vietnamese pho-style broth made with lamb instead of beef, built on charred onion, ginger and star anise. Charring the onion and ginger directly before they go into the simmering broth is what gives the broth its deep, smoky backbone rather than a flat, one-note flavour.
Ingredients
Instructions
Simmer lamb with charred onion, ginger and spices 2 hours.
Remove lamb. Shred. Strain broth.
Season broth with fish sauce and sugar.
Cook noodles.
Assemble bowls: noodles, lamb, hot broth.
Serve with fresh herbs, beansprouts and lime.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
